This soup is comforting and wintery while also having a bit of zest and spice just to keep it interesting. The addition of coconut milk to this classic soup adds a light creaminess. It's one of the simplest soups to make, yet is an easy crowd-pleaser.

Ingredients

1/4 Cupolive oil

1 Ouncelarge vidalia onion, diced

2 Tablespoonginger, grated

Pinch of salt

6 Cupchicken or vegetable stock

2 Poundcarrots, chopped

1 13 1/2-ounce coconut milk

Preparation

Step 1:

Combine the first 4 ingredients in a pot and let simmer for 5 minutes until the onions begin to brown.

Step 2:

Add the stock, carrots, and coconut milk and bring to a boil. Reduce heat and let simmer for 20 minutes.

Step 3:

Blend fully with an immersion blender or transferring to a food processor in batches, and warming again as needed.

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